346487 Tue Nov 28 23:11:50 -0800 2006 8 31 Home Cooking 0 2053949 So last week I was preparing a beef vegetable stew and neglected it on the stove. When I returned, the meat had turned unbelievably tough... but then, I remembered my Chinese aunties using baking soda to tenderize their beef broccoli, so I dumped a tbsp of baking soda in, just to see what happened. Voila! Incredible. From hard lumps of cardboard to succulent, thready mouthfuls of beefy goodness. And the baking soda didn't change the quasi-beef bourguignone/red wine flavor of the broth, either. Anyone ever try this, or know why it works? Tue Nov 28 23:11:50 -0800 2006 40422 jbeaux 1 2054063 My guess is because Baking soda is basic and bases have a tendency to uncoil protein strands...this un-coiling may cause the overcooked/coiled protiens to disengage themselves, thus tenderize...The same reason you can't put bleach on a wool sweater, as the threads will uncoil and unthread themselves. Tue Nov 28 23:51:05 -0800 2006 2053949 18608 sixelagogo 1 2054096 I haven't tried using baking soda, but I just learned the trick of "velveting" meat before stir frying or grilling it. Holy smokes - what a difference!! The meat is soooo soft, tender and juicy. I have done this process with chicken, but haven't tried it with beef yet. I think I'll tuck your little secret away for future use as well, though. I've made a few meat dishes in the crockpot that had seen better days!! Thanks for the tip ;-) Wed Nov 29 00:00:54 -0800 2006 2053949 43654 BabyBee 2 2054873 velveting before GRILLING??? that's a new one on me! you mean, tossing w flour and sauteeing first before grilling? Wed Nov 29 06:57:44 -0800 2006 2054096 10110 opinionatedchef 3 2054997 Ooooooops! Sorry!! I just re-read my post - not grilling, I did mean to say "sauteeing". I use the velveting technique before i stir fry or saute the meat, usually for a Chinese recipe. Thanks ;-) Wed Nov 29 11:56:08 -0800 2006 2054873 43654 BabyBee 4 2056760 "Velveting"? Can you tell me how to do this? Is this why the beef at my favorite Chinese restaurant, although stir fried, still has such a nice softness? Wed Nov 29 22:53:38 -0800 2006 2054997 11388 Marsha 5 2057033 You betcha!! I have been experimenting with chinese cuisine at home and have been totally frustrated that my meat always curls up and no matter how thin I think I slice it, it never has the consistency of the meat at the chinese restaurant. SO ... here's the secret I was turned on to by the wonderful cooks/chefs from the recipezaar forum: http://www.themediadrome.com/content/articles/food_articles/skillset_velveting.htm It's really not that difficult - give it a try!! Thu Nov 30 00:34:50 -0800 2006 2056760 43654 BabyBee 1 2056297 Check the sodium content of Baking Soda (bicarbonate of Sodium) before adding such a large amount to a dish. Wed Nov 29 20:30:38 -0800 2006 2053949 10838 Fleur 2 2058895 huh, thanks Fleur. It never occured to me to check. Thu Nov 30 18:13:51 -0800 2006 2056297 40422 jbeaux